For a nearly four-hundred year period, the Anasazi civilization which preceded New Mexico’s Pueblo cultures achieved the pinnacle of its technological and cultural advancement at a magnificent, deep gorge called Chaco Canyon. Within the walls of Chaco Canyon, construction of multi-level buildings sprung up, some structures accommodating as many as 800 rooms. Not surprisingly, lower walls had to be made massive in order to support heavy stone walls up to five floors high. It took remarkable planning to locate doors, passageways, kivas and other architectural features. At five stories high, Pueblo Bonito was the largest structure and the inspiration for Hotel Chaco’s spectacular restaurant Level 5 in Albuquerque’s Sawmill District.
In 2017, local developer Heritage Hotels launched Hotel Chaco on Bellamah Avenue in the Sawmill District. Formerly a 110-acre complex, the District once milled lumber, doors and shingles, at one point serving as the largest manufacturing company in the Southwest. Today there are few, if any, vestiges of the District’s historic past. Instead, the area has exploded, metamorphosing from a lusterless industrial area to a dynamic hub for hospitality and dining. Hotel Chaco is at the heart of the changes. An eighty-million dollar project, the Hotel is unlike any other in the Duke City. Architecturally it combines the flow, energy and look of the Pueblo Revival style with an upscale quality. Hotel Chaco houses museum–quality, contemporary and traditional art you’ll want to admire before heading up the elevator to Level 5.
The Restaurant
Without doubt, Hotel Chaco’s crown jewel is Level 5 which has redefined rooftop dining in Albuquerque. Though capacious indoor seating exists with a gleaming bar as the restaurant’s cynosure, weather-permitting THE best seats in the house are outdoors where seating is arranged to accomodate everything from intimate date nights to well-attended functions. It’s given a new meaning to “getting high” in Albuquerque. There’s no doubt reservations at Level 5 will be a popular draw year-round, but it could be standing room only during the International Balloon Fiesta.
Level 5 provides panoramic views of the Albuquerque skyline. To the northeast, you’ll gaze in awe and wonder at the entirety of the Sandia Mountains. Visit at the golden hour (the last hour before sunset) to best appreciate the reddish-purplish hues for which those spectacular Sandias are named. Take a gander a toward the Manzanos and you’ll see the city sprawl including the downcown cluster of skyscrapers. Directly across Bellamah you’ll see the Sawmill Market which houses 27 individual local merchants. Let your eyes wander further west and you’ll see the San Felipe De Neri Catholic Church in Old Town. Further on, you might espy Pat Hurley Park, which offers comparably inspiring views of the city.
For the first few years of its existence, Level 5’s menu didn’t live up to a hotel of its caliber. Albuquerque Journal critic Richard S. Dargan rated it 2.5 stars. Yelpers were similarly unimpressed by the Eurocentric “all over the place” menu and poor execution. In 2023, a savior arrived in the form of Chef Marc Quiñones, who is poised to take Level 5 to the Four Diamond Luxury Hotel & Resort level. Level 5 deserves nothing less. Chef Quiñones changed things up almost immediately. Being surrounded and inspired by New Mexico’s history and prehistory, he conceptualized a menu that would pay tribute to the Land of Enchantment’s hunters and gatherers. He called his concept “Contemporary New Mexican Ranch Cuisine” which celebrates New Mexico’s historical reliance on the bounty of the earth and wildlife. Chef Quiñones channels the way New Mexicans preserved and prepared foods a century ago.
Contemporary New Mexican Ranch cuisine may celebrate New Mexico’s historical reliance on the bounty of the earth and wildlife, but in executing the concept Chef Quiñones does take some liberties. The menu, for example, includes such fruits of the sea as scallops and oysters. (New Mexico officials would frown if the chef added silvery minnows to the menu.) Nor does Contemporary New Mexican Ranch cuisine rely extensively on red and green chile. You won’t find enchiladas, tacos and burritos on the menu. Instead, you’ll find familiar and unfamiliar ingredients with which absolutely delicious food is created and served. Everything coming out of the menu is beautiful to look at and even better to eat.
I had the honor of watching Chef Quiñones and his staff at work on a Tuesday evening. Mondays and Tuesdays are special to the Chef. Because it’s the day off for his two sous chefs, he’s in the kitchen working side-by-side with his staff, most of whom have been with him for as long as fifteen years. While some executive chefs don’t spend much time “on the line,” Chef Quiñones relishes the scalding temperatures of the stoves and the camaraderie with his proteges. If you’ve never spent time in a very busy kitchen, you might be amazed at how well the staff communicates. An “expediter” calls out each order to which the response “yes, chef” is given, indicating the order is understood. Safety in the kitchen is paramount. When a chef moves between stations (e.g., to get a different pan or ingredient), that chef announces loud enough for one and all to hear that he or she is on the move.
The path to Level 5’s kitchen is somewhat labyrinth-like. It’s wholly unlike the proverbial “exhibition kitchen.” Most of us will have to imagine for ourselves what goes on back there. Watching Chef Quiñones and his team in action is a privilege I wish I could share with every reader. Frankly, the only kitchen I’ve seen as well-organized is Bouchon in Las Vegas, Nevada. Now, if you don’t know how a restaurant can possibly cook so many items “to order,” you need to understand the concept of prepping. Long before the restaurant opens, all the ingredients needed for the day’s service are sliced, diced, chopped, julienned, minced, etc. and placed in appropriate food storage containers. There’s no wasted motion in the kitchen. With every item needed within easy reach, it’s a matter of getting what you need and using it to create magic.
The Chef
There’s one quality common among all the very best chefs in Albuquerque. Those who stand out most continue to work on their craft. They’re not satisfied with being among the best; they strive to be the best. This pantheon of the best continues their culinary exploration: constantly learning new techniques, using different ingredient combinations, creating seasonal menus that appeal to the freshness and vibrancy of the flavor profile of the time of year. What distinguishes the very best of the best is that they work on themselves not only as chefs, but even more important as people, as spouses or parents, as parents and as members of the community.
Among the most admirable example of someone who works on himself is Chef Marc Quiñones, the much-heralded chef at Level 5 atop the beautifully unique and world-class Hotel Chaco. You probably know that Chef Marc has received numerous high-level awards, including New Mexico Chef of the Year by The New Mexico Restaurant Association (NMRA) and has been voted Best Chef in the City four times. You may even know that he reached the podium in back to back years at the Great American Seafood Cook-Off in New Orleans, Louisiana, becoming the first Chef representing a landlocked state to do so.
It’s likely you’ve seen Chef Marc profiled on such print publications as Forbes Magazine, New Mexico Magazine, Parade Magazine and The Huffington Post. The perpetually smiling Chef is no stranger to television. You probably saw him in one of his television appearances on The Today Show, Gordon Ramsay’s Hell’s Kitchen, Chopped, and Alton Brown’s Cutthroat Kitchen on The Food Network. Chef Marc has become an unofficial ambassador for the great state of New Mexico. He’s very proud of his adopted home state and works diligently to promote its cuisine and culture. That’s only one of the reasons Chef Marc was named one of edible New Mexico magazine’s “Local Heroes” (by the way, he also earned “Best Chef” honors from edible). It’s one of the reasons, he and his former sous chef Richard Padilla were sent to New York City by Visit Albuquerque and Electric Playhouse. The dynamic duo spent three days in New York City where they regaled Metropolis’s City’s press with the story of Albuquerque and blew them away during immersive luncheons and dinners featuring Contemporary New Mexican Ranch Cuisine.
What you may not know about Chef Marc is just how much he works on self-improvement. One of the ways he’s improved himself is by improving the quality of life for others. Near and dear to his heart, for example, is the Cooking With Kids program which uses hands-on methods to teach children and families about the joy of delicious healthy food. As a “super chef” participant, for ten years he’s helped create an electric and fun atmosphere for eager students. For nearly three years, Chef Marc visited New Mexico jails and prisons where he imparted the Word of God weekly to inmates.
Chef Marc is someone who knows himself. You’re not likely to ever find him resting on his laurels. Instead, you’ll probably see him pounding the pavement, running distances (including marathons) that some of us would get tired driving. Seeing his svelte body and washboard abs, it’s hard to believe he once tipped the scales at nearly 200 pounds. You might even see the indefatigable father of three running with his sons or doting on his beautiful bride Lysa. The Quinones family is highly accomplished. Over a period of seven days recently, son Journey-Bronx was promoted to a Green Belt in Taekwondo, made the honor roll at school and crushed it at the school talent show. His other sons are equally accomplished.
In 2024 Chef Marc was named a semifinalist for the James Beard Foundation’s “Best Chef – Southwest” honor. James Beard Awards are among the nation’s most prestigious culinary honors, recognizing leaders in the culinary and food media industries, and those in the broader food systems. They’re considered the Academy Awards of the food and beverage industry. More than ever before, nominees are very scrupulously vetted. Bad citizens need not be nominated. Character counts and Chef Marc has that in spades. During a 2024 interview with Albuquerque Mayor Tim Keller on the “One ABQ & You” podcast, the Mayor praised the accomplished chef for all he’s done to grow Albuquerque’s fame as a culinary destination. Typical of Chef Marc’s modesty, he lauded other Duke City Chefs–Jennifer James, Steve Riley, Marie Yniguez and others–for their talent and inventiveness.
In 2024, Chef Marc wowed U2’ s Paul “Bono” David Hewson and David “The Edge” Howell Evans at Level 5. In August, 2023, he cooked for Joe Biden, the President of The United States of America! Not bad for someone who started out as a temp dishwasher in Manhattan. Chef Quiñones comes from the most humble of beginnings. He was raised by a very nurturing and loving single mother who cultivated his interest in the culinary arts. By age eight, he was marinating and baking turkey wings. In the Bronx neighborhood in which he grew up, he would observe stir fry chefs, studying their no wasted motion approach he would eventually incorporate.
Chef Quiñones self-glosses as a “nerd.” What you and I might see as genius, he sees as a busy mind constantly thinking about the influence of ingredients to improve and actualize the best possible flavors. It got him in trouble in junior high when he was working at a Wendy’s not too far from where Level 5 now stands. Chef Quiñones decided the burger patties needed more seasoning so he added Goya’s adobo seasoning. It did not sit well with his manager. Today, the Über Chef still likes experimenting with his food. The results are generally outstanding.
The Food
For years I’ve debated the concept of “Spanish rice” which so many restaurants serve with New Mexican plates. What we call Spanish rice is a common dish in Mexico. You won’t find a similarly interpreted dish in Spain. Nor will you ever see Spanish rice in Northern New Mexican homes. Far superior to the Spanish rice served at far too many New Mexican restaurants is Level 5’s amazing New Mexico Piñon and bacon fried rice. Picture a timbale-shaped mound of lightly fried rice, crispy house-cured bacon, organic scrambled eggs; pickled red, green and yellow peppers; pickled jalapeños and scallions. As your mind and taste buds mull the very notion of such a creation, your mouth is probably watering. This is a small plate that’s even better than you can imagine. You’ll never again be satisfied with Spanish rice.
Restaurants striving to excite the palate don’t scrimp on ingredients. Level 5 sources its wings from Petaluma, California. Those wings are hatched and raised in and around Sonoma County. These wings looked as if they came from a pterodactyl. Not only do they look like wings on steroids, they’re bursting with flavor. “Twice cooked” doesn’t just mean they’re twice as delicious as other wings. It means these wings were cooked twice using different methods. Three twice-cooked wings per order are served on a “lagoon” of red chile whipped buttermilk, jalapeño vinaigrette and seasoned with a piñon gremolata (an Italian condiment made of parsley, garlic, and lemon zest). A crispy golden-hued exterior belies the tender, delicious chicken under the surface. These are among the crispiest, juiciest wings we’ve ever had.
During the Land of Enchantment’s frontier days, game animals such as elk and deer were plentiful with no license required to hunt them. Wild game animals supplemented domestic cattle and pork. A century ago there was nothing like the carne asada elk coming out of the kitchen at Level 5. Marinated elk chunks are roasted on a grill and served with a peppadew pepper chimichurri. Pepppadew is a magical and very underutilized ingredient, offering complementary sweet, savory, piquant and tangy flavors. A generous smear of sea salt caramel provides a sweet contrast that may leave you wanting to lick the plate. Leave it to the chef to prove very deliciously that sea salt caramel isn’t just for ice cream. The carne asada elk is served with a cornmeal naan bread, a wonderful substitute for the flour tortillas New Mexicans love.
Hokkhaido, Japan is about as far from New Mexico as you can get, but that’s where Level 5’s U-8 diver sea scallops are plucked out of the briny sea waters. Scallops designated “U-8” average about two-inches each. These are premium scallops bursting with sweet, succulent flavors and a freshness that bespeaks of their quality. Chef Quiñones forms a crust out of chorizo picante and sears them on both sides to impart a beautiful crusty sear. They’re served in a pool of New Mexico lavender corn pudding with a champagne mousse and oregano oil. You might have a hard time remembering you’re in a landlocked state as you enjoy these chorizo wrapped diver sea scallops.
While all the food served at Level 5 is imbued with picture-worthy pulchritude, carnivores will swoon at the sight of a tomahawk pork chop destined for their table. Tomahawk pork chops feature a long, bone-in chop typically cut from the middle of the loin and down the rib. At far too many restaurants Tomahawk chops are “Frenched” meaning cutting away fat and meat from the bone end of a rib chop or steak. While this technique does give the chop an esthetic presentation, it robs diners of the ribs which have their own porcine flavors. The chop itself is tender with a juicy, buttery texture and exceptional flavor ameliorated by natural pork jus. Credit Chef Quiñones and his superb team for extricating all the deliciousness of a highly marbled, rich in color, melt-in-your-mouth chop. The chop is served with red beans and rice and braised greens. No, not the red beans and rice you’d find in New Orleans nor the Puerto Rican red beans and rice of Chef Quiñones upbringing. The braised greens are absolutely magnificent, a melange of collards, tomatoes, corn and pickled red onions. This is porcine perfection with worthy accompaniment.
All too often food writers use the adjective “land-locked” to describe the Land of Enchantment’s perceived plight of not having fresh, off-the-boat seafood. Modern transportation has actually made seafood much more readily available in the Duke City, sometimes within the same day. In 2017, thirteen of the nation’s top chefs battled for prestigious title of King of American Seafood at the 14th annual Great American Seafood Cook-Off, held in New Orleans, Louisiana. Now, if you believe New Mexico, home of landlocked (see?) enchantment, couldn’t possibly compete in such a competition, you don’t know Albuquerque’s uber chef Marc Quiñones who wowed the judges with his New Mexico spiced duck-fat-fried oysters with Hatch green chile and chorizo BBQ spread. Chef Quiñones finished third in the competition. For many landlubbers, oysters (fried or in the shell) look slimy, snotty, and generally all-around unappealing. Thankfully they taste better than they look. In eight years of living on the Mississippi Gulf Coast, I’ve had netfuls of oysters and consider myself somewhat of a connoisseur. Level 5’s oysters are top tier, among the very best I’ve ever had. The oysters come from Washington state and are served with a warm chorizo salad and Chimayo blackened toast.
It’s fitting that a restaurant showcasing outstanding food would also serve a dessert that will leave diners swooning. That post-prandial masterpiece is a horchata creme brulee. It’s a sensational indulgence so reminiscent of Mexico’s creamy, silky, cinnamon-blessed beverage. This creme brûlée has everything you love about the dessert. From the caramelized top which shatters at every press of your spoon to the warm, creamy center, this is a heart-warming, satisfying, delicious way to end a superb meal at one of New Mexico’s very best restaurants.
Note: In the spirit of full disclosure and transparency, our meal was comped, but we would gladly have paid twice the price for the best meal we’ve had in 2024. I rarely accept a “free meal,” and when I do it’s with the understanding that my review will include all warts and blemishes. Chef Quiñones wouldn’t have it any other way, not that he had anything to worry about…not when he delivered a flawless meal and tremendous experience. I should add that I consider Chef Quiñones not only one of the best chefs in the Land of Enchantment, but a friend.
Level Five Rooftop Restaurant
2000 Bellamah Avenue, N.W.
Albuquerque, New Mexico
(505) 318-3998
Website | Facebook Page
LATEST VISIT: 16 April 2024
# OF VISITS: 1
RATING: N/R
COST: $$$$ – $$$$$
BEST BET: Horchata Creme Brulee, New Mexico Spiced Duck Fat Fried Oysters, Tomahawk Pork Chop, Chorizo Wrapped
Diver Sea Scallops, Carne Asada Elk
REVIEW #1391
In theory Marc’s food could be good but he lacks incredible originality. Majority of his plates are recycled plates from the Andaluz or previous places he’s worked. It’s the same thing over and over. NM ranch style cuisine? He’s not from NM and ranchers don’t see his food as cuisine. He regularly rides the coat tails of the now executive chefs that once worked with him. It’s apparent now the variety was those other chefs and not Marc. Wish he had more originality. He recently lost on two different food network shows. The past few times Ive eaten at level 5 the food was cold and over done. Some of the ingredient quality is poor and the hype around Marc has dimmed. He has been seen at previous employment locations sniffing around the new chefs. Maybe one day he will bring actual out of the box food that isn’t focused on what NM already has. That’s why the chefs that have surpassed him have. His food lacks originality. Would be great if you guys would cover those chefs versus fluff stories around someone that really isn’t shining anymore definitely didn’t win that James Beard award and this is why. understandably too.
Rebecca
Obviously I don’t agree with anything you wrote. At best your comments were vitriolic. At worse, they’re borderline libelous.
I’ve seen Chef Quiñones interact with his staff at several of his restaurants. His interpersonal relationship with staff is one of reciprocal affection and respect. He believes strongly in collaboration so if you see the imprint of one of his sous chefs on a dish, it’s because they collaborated on it.
I know Chef Quiñones to be a man of integrity, character and faith. Recently he bolstered my spirits and comforted me when a loved one was hospitalized with a serious illness. He’s a prayerful man who has earned the loyalty of his staff, his family and his friends.
During a recent visit, he and I spoke about detractors–people who don’t buy into what he’s doing at Level 5. He’s very much cognizant that he can’t please everyone. That’s fine with him. He’s got an army of fans and friends who do.
I grew up in a ranch-farm in Northern New Mexico and recognize that much of what Chef Quiñones is doing isn’t what I grew up eating. I wish it had been. It’s cuisine worthy of all the accolades he has earned and will earn in the future.
Gil
Every one has the space to have their own opinions right? Like your expressing yours now? Vitriolic and libelous? Might want to check the dictionary. Interesting how peeper hearted you got. Marc can’t defend himself? Nice big words and trying to tie legalities in though.
We can agree to disagree on majority of what you responded with since your generation is big on that yet hypocritical when it suits yall!
Prayerful man? Why bring religion into a food review comment section. That alone is laughable.
Detractors also know a critics are crucial to one’s ability to grow. If Marc or you can’t stand the heat literally get out of the kitchen. This is why his food stays the same and gets old. He can’t accept critique or feedback and has people like you also preventing opportunities for him to grow from feedback.
Congratulations on growing up on a ranch lol. Mark hasn’t collected many accolades recently with several losses on food network.
But you know everything so keep on doing you Gil! Good job on your projecting your own vitriolic opinions.
Let’s see if you post this or allow your biases and inability to allow for discourse to lead you otherwise further bolstering that vitriolic big word.
I’m fairly confident that “Rebecca” is a pseudonym masking your cowardice in spewing unsubstantiated “facts” about Chef Quiñones and by association, Gil. Your first critique was almost laughable in its repetitive criticism, the writing illustrating the grammatical understanding of an elementary school pupil. It is true that forums such as this blog provide opportunity for individuals to express their opinions. What I think you have failed to grasp, however, is though everyone is entitled to their own opinions, they are not entitled to their own truth.
Gil addressed your first critique adequately, I think, speaking to each of your arguments in turn. I don’t know Chef Marc. I have never dined at any of the restaurants where he was in the kitchen in any capacity. I cannot deny being a friend of Gil’s, but that doesn’t mean I agree with everything he says without question. Your second critique was, in my opinion, no longer laughable. It was just insulting and unfair.
I believe that you and I actually agree on a way to put this into perspective for all of the readers out there: the dictionary! Yes; that will be enlightening. Let’s begin.
Vitriolic is defined as “having or expressing strong and unpleasantly negative feelings.” Certainly a lot of those were stated. Libelous is defined as “defamatory…referring to something that causes harm to someone’s reputation especially with malice or disregard.” The best example I can find is when you accuse Chef Quiñones of “(at previous employment locations) sniffing around the new chefs.” Sounds like some malice there.
One phrase was not found in the dictionary: “peeper hearted.” Apparently there is a type of frog called the Spring Peeper. The AI-generated search results go on to say that “In terms of being ‘peeper hearted’, it’s not a common phrase, but it could be interpreted as having a strong connection to the natural world, particularly the forest and its inhabitants.” That’s not such a bad thing. If that is the worst that can be said of Gil, well, I think this disagreement can be safely laid to rest. We all need to visit Level 5 and let our taste buds decide what is fact and what fiction.
More than anyone you’ll probably ever meet, I will defend your right to express your opinion even if I don’t agree with it. Contemporary culture is at the point where freedom of speech applies only to ideologues of specific political affiliations (both conservatives and liberals are guilty of this). It’s not enough for the “other side” to disagree with that right, they seek to deprive contrarians of their right to speak. More often than not, it gets personal and very ugly.
I’d love to understand the genesis of your ageist comment:. Lumping everyone of an age or generation as hypocritical speaks much more about YOUR biases than it does old-timers like me.
In explaining that Marc is a prayerful man, my point was that he’s a man of character, a godly man. It’s been my experience that men and women who are prayerful tend to be far too honest to engage in the duplicitous practices of which you accuse him. Like Marc, I will never denounce my Christianity with the understanding that I’m far from perfect…a work in progress.
By the way, Marc would never ask me to “defend him.” He understands that the only way to avoid criticism is to say nothing, do nothing….be nothing. He’s not only a great chef, but a great man.
Insofar as Marc not having “collected many accolades recently with several losses on food network,” you might want to read a very recent article on Travel & Leisure (https://www.travelandleisure.com/hotel-chaco-albuquerque-review-8642242?) on Hotel Chaco and its stellar chef. The feature might help you better understand more what “contemporary New Mexican ranch cuisine” is. One caution, however: the article’s writer says nice things about Marc. Obviously she is (like me) a hypocrite from a generation of liars.
Available in newsstands now is the latest edition of Albuquerque The Magazine which bestowed a “Hot Plate” award to Marc. Characteristic of Marc’s leadership, Marc shared credit with his team: “This is just another testament to the incredible job that my team does day in and day out. I am very grateful and privileged to have so much talent around me!” Gee, I wonder if Albuquerque The Magazine has also been infiltrated by hypocrites and liars.
I have NEVER prevented discourse on this blog. I welcome it. I would prefer that personal attacks be directed at me not at chefs doing their very best to wow New Mexico diners with great food. Should you comment about a chef, please limit it to comments about the food, NOT baseless accusations with no merit.
I ate there 1 year ago. It was wonderful. Great chef and great food
Looks & Sounds Terrific…Thanks Gil firbthe Stunning Review and in depth treatment of the Chef and his temperment…
We Have Out of Town guest visiting soon and a great concert night planned…So I think Level 5 is the perfect beginning to that special Outing…!!!
Wayfarer doug – In Corrales
Your guests will be thoroughly impressed. Let’s hope you don’t visit when Albuquerque’s ubiquitous spring views are gusting. Please give us your impressions of Level 5 after your visit.
Creo que el crítico tenía tantas estrellas en los ojos por la comida y el chef para ver y escribir con mayor claridad.
Another great review, Gil! I love the many back kitchen pictures of Chef Marc and his crew.
But you didn’t mention what you and your Kim ordered. 😊
Buenos Dias Pedro
We actually didn’t order anything. Chef Quiñones generously comped our meal. I described everything we enjoyed in the “Food” section of my review.
Gotcha! This here cabrón loco needs to learn how to read con comprensión, I guess 😊
Y este baboso tiene que escribir con mas claridad. Has all the snow melted yet?
East of the foothills, the snowflakes have been melting as soon as they hit the ground. We’re supposed to get more snow overnight tonight, but I’d guess it won’t stick. It will be good for my veggie beds, though. The ajo is already un pie tall!
Wow did you really need to post that many pictures of chef Quinones? We’d rather have photos of the food.
Chile””
Chef Quiñones is a beautiful man. I would love to see more photos of him and less whining by YOU.
As has been pointed out before, this is Gil and only Gil’s blog. If he wants to post pictures of himself walking The Dude in the nude, that is his prerogative. Look it up.
The Dude is always nude. I don’t join him for fear of causing mass riots.
That would be a crime to humanity. I believe it is in the by-laws that Gil CANNOT do that very thing. I thought it odd they would be quite so specific as to restricting those pics…now I see it was warranted. For which we can all be thankful…
Much like your colleagues were thankful when the police hauled you away on the day you came to work nude during casual Friday.
😀
I asked for clear definition of “casual.” Not my fault the answer was, whatever you are comfortable in. They didn’t say anything about other people needing to be comfortable, too…
Thanks for this great review! I was just looking at this restaurant yesterday. I was there a number of years ago on the outside part of the rooftop for drinks and there was a nice menu of light food, but it doesn’t seem like you can just do that anymore. Do you know about that?
f you haven’t been to Level 5 for a number of years, you should hurry back. Since Chef Marc Quiñones assumed the helm in March, 2023, the operation has improved significantly and the food ranks with the best in New Mexico. Now diners visit Level 5 for the food as well as the spectacular vistas and adult beverages. Now locals feel as welcome as the well-heeled visitors and guests who used to make up much of the Level 5 crowd.
We saw a number of people on the rooftop (outside) noshing on items from Level 5’s “small plates” menu while others were enjoying full meals. Seriously, I can’t recommend Level 5 highly enough.